ABSTRACT

Microbial assessment of Abacha sold within Michael Okpara University of Agriculture Umudike campus was investigated. Samples of abacha were purchased from ten food vending sites within the university campus. Overall, the results showed that Bacillus sp., Staphylococcus aureus, Escherichia coli, Klebsiella sp., Salmonella sp., Shigella sp. and Serratia sp. were the predominant bacterial isolates identified from the abacha samples. While Fusarium oxysporium, Aspergillus flavus, Aspergillus niger and Rhodotrorula sp. were the predominant fungal isolates. The total coliform plate count; total Salmonella Shigella plate count; total heterotrophic plate count; total fungal plate count obtained from this study were higher than 106 tolerable level of microbial load in foods. The results revealed a high percentage occurrence on the abacha of the following bacteria Escherichia coli (29.55%), Staphylococcus aureus (14.55%) and a low percentage occurrence of Serratia sp. (9.09%) and Bacillus sp. (6.81%). The results revealed a high percentage occurrence on the abacha of the following fungi Fusarium oxysporium (13%), Rhodotorula sp. (11%) and a low percentage occurrence of Aspergillus flavus and Aspergillus niger (8%) respectively. The results from this study revealed that high level of contamination was recorded in all the abacha samples with the abacha sample from Gate 6 having the highest level of contamination and the lowest recorded in the abacha sample from stadium. The results of the study therefore, calls for stringent supervision and implementation of food-safety practices and regular education on food and personal hygiene among food handlers and the general public on food safety measures, effective Hazard Analysis Critical Control Point (HACCP) application and Good Manufacturing Practices (GMP) implementation is imperative.  Special care however, has to be taken in its preparation as contaminants could be introduced through the ingredients.